Microwave Egg & Veggie Breakfast Bowl

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    Average Rating

  • Ingredients
    1 EGG
    1 Tbsp. water
    2 Tbsp. thinly sliced baby spinach
    2 Tbsp. chopped mushrooms
    2 Tbsp. shredded part-skim mozzarella cheese
    2 sliced grape or cherry tomatoes

    Yields: 1 serving

  • Nutritional Information

    Per Serving

     

    Calories: 121.2

    Total Fat: 7.4 g
    Saturated fat: 3.3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1.8 g

    Cholesterol: 193.5 mg
    Sodium: 169.1 mg
    Carbohydrates: 2.7 g
    Dietary Fiber: 0.7 g
    Protein: 10.5 g
    Vitamin A: 117.27 mcg
    Vitamin D: 1.02 mcg
    Folate: 43.42 mcg
    Calcium: 138.77 mg
    Iron: 1.24 mg
    Choline: 150.69 mg

    This recipe is an excellent source of choline and protein and a good source of vitamin A, calcium and folate.

Directions

  1. COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT until blended.

  2. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.

  3. TOP with cheese and tomatoes.

Insider Info

Don’t overcook.  Scrambled eggs will continue to cook and firm up after removed from microwave.

Microwave ovens vary. Cook time may need to be adjusted.

 

Heart-Check certification does not apply to other recipes or links unless expressly stated.